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Grandma’s Strawberry Rhubarb Pie

70 min • 8 servings •
John S

70 min •     8 servings•

John S

Golden-brown lattice-topped strawberry pie cooling on a kitchen counter, with fresh strawberries and butter in the background.

The combination of the sweet strawberries and tart rhubarb makes this a classic in country fare.

Ready

  • 1 ¼ cup sugar
  • ⅛ tsp salt
  • ⅓ cup flour
  • 2 cup fresh strawberries
  • 2 cup fresh rhubarb, cut in 1” pieces
  • 2 Tbsp butter
  • ¼ cup milk, cold
  • 1 Tbsp sugar
  • Pastry for 2-crust pie

    • Set

  • Small bowl
  • Large bowl
  • 9 “ Pie pan

    • Go!

  • Preheat oven 425°F.
  • In large bowl combine strawberries and rhubarb.
  • In small bowl combine 1 ¼ cup sugar, salt, and flour.
  • In a pastry-lined 9” pie pan, arrange half the strawberries and rhubarb
  • Sprinkle with half the sugar mixture from small bowl.
  • Repeat with remaining fruit and sugar mixture. Dot top with butter.
  • Place top crust and flute edges to seal. Cut vents in top crust.
  • Brush top of pie with cold milk and sprinkle on 1 tablespoon sugar.
  • Bake 40 to 50 minutes or until rhubarb is tender and crust is browned.

    • fruit pie rhubarb strawberries vegetable vegetarian

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